Drape this zesty sauce over food after it's cooked, or brush it on during the last minute or two of cook time. Serve with grilled chicken, pork tenderloin, or burgers. Or add to a slow cooker with pork or beef roast. Smoky chipotle chile powder is a fine substitute for smoked paprika.
1 3/4 cups chopped plums (about 6)
1 cup ketchup
1/4 cup finely chopped shallots
1/4 cup maple syrup
2 1/2 tablespoons red wine vinegar
1 teaspoon smoked paprika
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
How to Make It
Bring plums, ketchup, shallots, and remaining ingredients to a boil in a medium saucepan. Cover, reduce heat, and simmer 5 minutes. Uncover and cook 15 minutes or until thick, stirring occasionally. Cool 10 minutes. Place mixture in a food processor; process until smooth. Refrigerate in an airtight container for up to 2 weeks.
Fruity-sweet, tangy, a little smoky, with a kick on the back end. I didn't have bottled ketchup on-hand so I made some using the CL Heirloom Tomato Ketchup recipe (with Muir Glen organic tomato sauce) and used that. The only other change was to use 1/8 tsp. cayenne as I didn't want too much heat. I love the use of smoked paprika - do not omit this! Although I live in the South I'm not an enormous "barbecue" fan - much less a connoisseur - but this is a good recipe that I would make again.